Table of Contents

  • 5 tablespoons butter
  • 1 large leek, washed and thinly sliced
  • 1 cup shredded carrot
  • Salt and black pepper to taste
  • 2 cloves garlic
  • ½ teaspoon red pepper flakes
  • 32 oz vegetable stock
  • 1 teaspoon oregano
  • 4 ears fresh sweet corn, kernels sliced
  • 3 tablespoons half & half
  1. In a large dutch oven, melt butter over medium heat. Add leeks and generously season with salt and black pepper. Cook until softened, about 5 minutes.
  2. Add carrots and continue cooking for 8-10 more minutes or until tender.
  3. Add garlic and red pepper flakes and cook for 1 minute, stirring often.
  4. Add vegetable stock and oregano. Turn burner to high heat and bring mixture to a boil. Add corn kernels and immediately bring heat down to a simmer.
  5. Cook for 3-5 more minutes then remove from heat and add half and half.
  6. Serve immediately with additional red pepper flakes and crusty bread.

By Admin

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